Carrageenan Free Pressure Cooker Chicken Stock
Rich, golden, and deeply savory, this homemade chicken stock is built entirely from whole, recognizable ingredients — nothing processed, nothing hidden. That matters more than it might seem, because many store-bought broths and stocks sneak in stabilizers and thickeners that can be hard to spot on a label. Here, every single component is something you can see and name: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar to help draw out all that collagen and flavor. The pressure cooker does the heavy lifting, coaxing out a deeply concentrated stock in a fraction of the time a stovetop simmer would take. After straining and chilling, you're left with a clean, glossy liquid that gels beautifully — a sign of genuine body and richness. Use it as the base for soups, braises, risottos, or sauces, knowing exactly what went into every cup. Once you've made a batch this good, reaching for a carton at the store starts to feel like a step backward.
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Learn more →Ingredients
8 servings
- 3 lb chicken backs, necks, or a mix of bony pieces (or 1 whole carcass plus 1 lb wings)
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, quartered (skin on)
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh flat-leaf parsley
- 1 tsp salt
- 10 cups cold water (or enough to reach the max fill line)
Instructions
- 1
Add the chicken pieces, carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, thyme, parsley, and salt to the pressure cooker insert. Pour in the cold water until the ingredients are just submerged, stopping at least 2 inches below the max fill line.
- 2
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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